Avocado Zoodles with Shrimp, Corn, and Edamame
Serves 2
For the sauce:
Juice of 1/2 to 1 lime
salt and pepper
1 avocado
Up to 1/4 cup plain Greek yogurt
Handful basil leaves
4 cloves of garlic, rough chopped
2 tbs pine nuts, peanuts, walnuts, etc
For the rest:
3 zucchinis, spiralized with medium blade
salt and pepper to taste
1 tsp chili powder
8oz shrimp, cleaned
Juice of 1/2 lime
1 large ear of corn
1.25 cup edamame
Some cherry tomatoes, halved.
Cook the corn most of the way via preferred method (microwave, boil, etc). Cut off the cob.
Spiralize the zucchini and set aside
Mix the dressing, adding extra lime and yogurt as needed to get a creamy loose pesto consistency.
Saute the corn, edamame, and some salt/pepper/chili powder until a little browned. Add the seasoned shrimp and cook until done. Squeeze a half a lime into the pan and reserve.
Throw the zucchini in the hot pan with a little oil and toss for at most 1 minute, just to heat up a bit. Mix everything and serve.
Wednesday, July 1, 2015
Sunday, February 22, 2015
Skillet-Baked Eggs with Spinach, Yogurt, and Spiced Butter
Skillet-Baked Eggs with Spinach, Yogurt, and Spiced Butter
Serves 2-3
2/3 cup plain Greek yogurt
1 garlic clove, minced
2 tablespoons butter, divided
olive oil
1 large leek, chopped
4 scallions, chopped
1 pound spinach
Juice of 1/2 lemon
5 large eggs
1/4 teaspoon kirmizi biber (Turkish chili powder), or 1/4 teaspoon crushed red pepper flakes and a pinch of paprika
1 teaspoon coregano
In a small bowl, combine the yogurt, garlic, and a pinch of salt. Add a few Tbs of dill, optional. Set aside.
Adjust oven to center rack and preheat oven to 300°F. In a 12-inch skillet, heat 1 tablespoon of butter over medium heat until the foam subsides. Lower the heat to low, then add the leek and scallion and cook until completely soft and golden, about 10 minutes.
Add as much spinach as will fit and lemon juice to the skillet, along with a pinch of salt. Increase the heat to medium-high and cook, stirring frequently and adding spinach a handful at a time as it wilts until all the spinach is just wilted, 4 to 5 minutes. Taste and season with salt or more lemon juice as needed.
Make 5 indentations in the spinach and crack the eggs into them, taking care to keep the yolks intact. Sprinkle each egg with a pinch of salt, then transfer to the oven and cook until the whites are just set, 10 to 15 minutes.
Meanwhile, melt the last tablespoon of butter in a small skillet over medium-low heat. Add the chili powder and/or paprika and continue cooking until the butter just begins to brown. Add the oregano and cook for 30 seconds longer, then remove from the heat.
Serve the baked eggs with the yogurt mixture, and top with the spiced butter.
Serves 2-3
2/3 cup plain Greek yogurt
1 garlic clove, minced
2 tablespoons butter, divided
olive oil
1 large leek, chopped
4 scallions, chopped
1 pound spinach
Juice of 1/2 lemon
5 large eggs
1/4 teaspoon kirmizi biber (Turkish chili powder), or 1/4 teaspoon crushed red pepper flakes and a pinch of paprika
1 teaspoon coregano
In a small bowl, combine the yogurt, garlic, and a pinch of salt. Add a few Tbs of dill, optional. Set aside.
Adjust oven to center rack and preheat oven to 300°F. In a 12-inch skillet, heat 1 tablespoon of butter over medium heat until the foam subsides. Lower the heat to low, then add the leek and scallion and cook until completely soft and golden, about 10 minutes.
Add as much spinach as will fit and lemon juice to the skillet, along with a pinch of salt. Increase the heat to medium-high and cook, stirring frequently and adding spinach a handful at a time as it wilts until all the spinach is just wilted, 4 to 5 minutes. Taste and season with salt or more lemon juice as needed.
Make 5 indentations in the spinach and crack the eggs into them, taking care to keep the yolks intact. Sprinkle each egg with a pinch of salt, then transfer to the oven and cook until the whites are just set, 10 to 15 minutes.
Meanwhile, melt the last tablespoon of butter in a small skillet over medium-low heat. Add the chili powder and/or paprika and continue cooking until the butter just begins to brown. Add the oregano and cook for 30 seconds longer, then remove from the heat.
Serve the baked eggs with the yogurt mixture, and top with the spiced butter.
Eggplant and Barley Salad
Eggplant and Barley Salad
Makes 4 main course
1.75 pound eggplant, cut into 1/2-inch cubes
1 pound zucchini, cut into 1/2-inch cubes
extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne
8oz pearl barley
1 (14-oz) can reduced-sodium chicken broth
3/4 cup water
1 lemon, juice
1 garlic clove, minced
1/4 teaspoon sugar
1 pint cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 bunch chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint (1/2 bunch)
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.
Serve with falafel burgers and yogurt with zaatar
Makes 4 main course
1.75 pound eggplant, cut into 1/2-inch cubes
1 pound zucchini, cut into 1/2-inch cubes
extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne
8oz pearl barley
1 (14-oz) can reduced-sodium chicken broth
3/4 cup water
1 lemon, juice
1 garlic clove, minced
1/4 teaspoon sugar
1 pint cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 bunch chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint (1/2 bunch)
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.
Serve with falafel burgers and yogurt with zaatar
Barley Stew with Leeks, Mushrooms, and Greens
Barley Stew with Leeks, Mushrooms, and Greens
Makes 4 servings
olive oil
2 large leeks, chopped
1 10-ounce container sliced crimini (baby bella) mushrooms
4 garlic cloves, minced
2 1/4 teaspoons minced fresh rosemary
1 14.5-ounce can diced tomatoes, undrained
1 cup pearl barley
4 cups (or more) vegetable broth
1 bunch dinosaur kale, coarsely chopped
1 tomato, diced
Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes. Add tomato and serve with parmesan.
Makes 4 servings
olive oil
2 large leeks, chopped
1 10-ounce container sliced crimini (baby bella) mushrooms
4 garlic cloves, minced
2 1/4 teaspoons minced fresh rosemary
1 14.5-ounce can diced tomatoes, undrained
1 cup pearl barley
4 cups (or more) vegetable broth
1 bunch dinosaur kale, coarsely chopped
1 tomato, diced
Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes. Add tomato and serve with parmesan.
Baked Rigatoni with Eggplant and Sausage
Baked Rigatoni with Eggplant and Sausage
6 to 8 servings
Kosher Salt
Extra-virgin olive oil
1 lbs fennel pork sausage
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces, salted/rinsed
1 large onion, chopped
3 garlic cloves, chopped
28 ounces crushed tomatoes, preferably San Marzano, plus 8oz tomato sauce
4oz chopped kale
Leaves from 1 small bunch basil
1 pound rigatoni
8oz fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Add tomatoes to the pan with the kale and basil and cook it down until pulpy and relatively thick. This will take 5-15 minutes.
By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
6 to 8 servings
Kosher Salt
Extra-virgin olive oil
1 lbs fennel pork sausage
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces, salted/rinsed
1 large onion, chopped
3 garlic cloves, chopped
28 ounces crushed tomatoes, preferably San Marzano, plus 8oz tomato sauce
4oz chopped kale
Leaves from 1 small bunch basil
1 pound rigatoni
8oz fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Add tomatoes to the pan with the kale and basil and cook it down until pulpy and relatively thick. This will take 5-15 minutes.
By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
Shakshuka
Shakshuka
Serves 4
olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (or way less...)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can crushed tomatoes
Kosher salt, to taste
4-6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas and humus and salad, for serving
Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.
Serves 4
olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (or way less...)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can crushed tomatoes
Kosher salt, to taste
4-6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas and humus and salad, for serving
Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.
Korean Chicken with Chili Sauce
Korean Chicken with Chili Sauce
Serves 4
oil
2 lbs chicken thigh, sliced
3 fresh red chillies, finely sliced into rounds
1 onion, peeled and sliced
4oz mushroom, rough chopped
2 carrot, diced
1 zucchini, half moons
8oz snap peas
4 green onions, chopped
1 tsp sesame seeds, toasted and crushed
Chilli Sauce
6 tbsp gochujang
2 tbsp red chilli powder
1 tsp vinegar
1 tbsp light soy sauce
2 tbsp crushed garlic
2 tbsp finely chopped green onion
2 tsp sugar
sesame oil
For the sauce, place all the ingredients in a bowl and mix well. Set aside.
For the chicken, heat the vegetable oil in a wok until almost smoking. Add the chicken and brown it all over, then continue to stir-fry until it is almost cooked.
Add the chilies, onion, mushrooms and carrot and cook for a further minute. Add the sauce and bring to the boil. Braise 10 minutes.
Add the zucchini and cook for a minute or two. Add the peas and cook until peas are just done.
Serves 4
oil
2 lbs chicken thigh, sliced
3 fresh red chillies, finely sliced into rounds
1 onion, peeled and sliced
4oz mushroom, rough chopped
2 carrot, diced
1 zucchini, half moons
8oz snap peas
4 green onions, chopped
1 tsp sesame seeds, toasted and crushed
Chilli Sauce
6 tbsp gochujang
2 tbsp red chilli powder
1 tsp vinegar
1 tbsp light soy sauce
2 tbsp crushed garlic
2 tbsp finely chopped green onion
2 tsp sugar
sesame oil
For the sauce, place all the ingredients in a bowl and mix well. Set aside.
For the chicken, heat the vegetable oil in a wok until almost smoking. Add the chicken and brown it all over, then continue to stir-fry until it is almost cooked.
Add the chilies, onion, mushrooms and carrot and cook for a further minute. Add the sauce and bring to the boil. Braise 10 minutes.
Add the zucchini and cook for a minute or two. Add the peas and cook until peas are just done.
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